Grilled Chicken Breast with Mixed Greens and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens and Quinoa

Savor a light and refreshing lunch featuring perfectly grilled chicken breast served atop a vibrant bed of mixed greens and quinoa, accented with a hint of olive oil, crumbled feta cheese, and a touch of avocado for creaminess.

Try 7 days free, then $12.99 / mo.

NUTRITION

339kcal
Protein
36.5g
Fat
14.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (100g)

1/4 cup Cooked Quinoa (43g)

2 cups Mixed Greens (85g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Feta Cheese (15g)

1/8 medium Avocado (15g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (or your preferred seasoning) and drizzle with a small amount of olive oil.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa if not already cooked. Use leftover or pre-cooked quinoa to save time.

  • 5

    In a large bowl, toss the mixed greens with the teaspoon of olive oil and a splash of vinegar or lemon juice if desired.

  • 6

    Arrange the greens on a plate, then layer the cooked quinoa evenly over the greens.

  • 7

    Top the salad with sliced grilled chicken, crumble the feta cheese over the top, and add small slices or chunks of avocado.

  • 8

    Serve immediately and enjoy your balanced, protein-rich lunch.

Grilled Chicken Breast with Mixed Greens and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens and Quinoa

Savor a light and refreshing lunch featuring perfectly grilled chicken breast served atop a vibrant bed of mixed greens and quinoa, accented with a hint of olive oil, crumbled feta cheese, and a touch of avocado for creaminess.

NUTRITION

339kcal
Protein
36.5g
Fat
14.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (100g)

1/4 cup Cooked Quinoa (43g)

2 cups Mixed Greens (85g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Feta Cheese (15g)

1/8 medium Avocado (15g)

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper (or your preferred seasoning) and drizzle with a small amount of olive oil.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa if not already cooked. Use leftover or pre-cooked quinoa to save time.

  • 5

    In a large bowl, toss the mixed greens with the teaspoon of olive oil and a splash of vinegar or lemon juice if desired.

  • 6

    Arrange the greens on a plate, then layer the cooked quinoa evenly over the greens.

  • 7

    Top the salad with sliced grilled chicken, crumble the feta cheese over the top, and add small slices or chunks of avocado.

  • 8

    Serve immediately and enjoy your balanced, protein-rich lunch.